It's gotten drizzly and chilly here, so I'm making a bunch of soups,
probably enough to carry me through until January! I'm making:

Turkey [faux] Chili: This is just ground turkey with a couple cans of spicy
Ro-Tel and kidney beans. Of course, it isn't REAL chili, but it's easy,
substantial, and warming.

Garbanzo Bean Soup: Hot bulk sausage, hot link sausage, cauliflower (the
store was out of cabbage), onions, potatoes, stewed tomatoes, and garbanzo
beans.

Improvised Chinese Oxtail Soup: Oxtails in the pressure cooker with star
anise, garlic, red wine, ginger, onions, brown sugar, and dark soy sauce.

Succotash Chowder: Ham, corn, onions, and lima beans in a milky broth
thickened with pureed lima beans.

Parsnip-Pear-Squash Soup: This is what I'll be having tonight. I had a
parsnip and a Bosc pear left over from Thanksgiving, so I'll peel and roast
them along with a Delicata squash and an onion. When they're nicely
caramelized, I'll puree them with chicken stock and simmer with a touch of
Madeira and cream.

I'm thinking about making lentil soup too, but that can wait for another
day.

Bob